Fettuccini With Creamy Gorgonzola Sauce
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb fettuccine
- 2 tablespoons butter
- 1⁄2 cup heavy cream or 1/2 cup milk
- 4 ounces gorgonzola, cut into small pieces
- 4 ounces cream cheese, cut into 1/2 inch cubes
- fresh ground black pepper
- 1⁄2 cup parmesan cheese, freshly grated
directions
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
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Reviews
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UPDATE: I made this today and used some lower-fat items and ommissions and this was still awe-inspiring! I didn't use any butter, used 2% milk, and less of both cheeses, prob abt 3 oz gorg cheese and 1/4 cup parm and it was still delicious. ORIGINAL REVIEW: I made only the sauce to use for some steak bites. Hubby and I loved it and we were thinking of other ways to use it - definitely with pasta, maybe add chicken and mushroom or a primavera type with zucchini and asparagus and red bell peppers. The possibilities are endless! Thanks for posting!
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Thick, rich, and creamy! The sauce was absolutely delish! I added chicken to this recipe for a protein boost and used lowfat cream cheese and 2% milk instead of the full-fat options. We really enjoyed this, although I did have to add about two tbsp of milk and another pat of butter because I let it sit a bit long (waiting on the chicken) and it started to congeal. It smoothed out again quickly. What an amazing sauce! I would give 10 stars if I could. We'll be using this often, thanks!
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